Sous Vide Bold Barbacoa Tacos
Imagine biting into a taco. Not just any taco, but a real taco. Corn tortilla, delectable beef, rich avocado, bright cilantro and a lovely kick of lime acidity. If you're anything like me, your mouth is watering right now. I want you to be able to look at this picture and salivate at the thought of it. Imagine the rich smells flooding through your house as you're scrambling to grab your Anova precision cooker to recreate these bold barbacoa tacos. All that's left to do is to brag to your friends and let envy ensue.
Author
Mike Castaneda
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Prep Time: 00:10
Recipe Time: 08:00
Temperature :
179.6F / 82C
Ingredients
- 1 pound beef chuck roast, trimmed
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried chiles, such as ancho or New Mexico, ground
- 1 tablespoon chopped chipotle in adobo
- 8 corn tortillas, for serving
- 1 bunch cilantro, leaves chopped, for serving
- 1 small yellow onion, thinly sliced, for serving
- 2 limes, cut into wedges, and 1 avocado, cut into wedges, for serving
Directions
- Set the Anova Sous Vide Precision Cooker to 179ºF (82ºC).
- Slice the chuck roast into 2-inch pieces. Season the beef with salt, pepper, and ground chiles. Mix well to combine. Transfer the beef to a large zipper lock or vacuum seal bag. Add the chipotle in adobo and seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
- Place the bag in the water bath and set the timer for 8 hours.
- A few minutes before the beef is finished, wrap the tortillas in a clean dish towel or aluminum foil and heat in a 200 degree oven, 5 to 10 minutes.
Finishing Steps
- When the timer goes off, remove the bag from the water bath. Transfer the beef to a large bowl and shred into bite-sized pieces. Season to taste with salt and pepper. Divide shredded beef between tortillas and top with cilantro, onion, avocado, and limes. Serve.